Sourdough Banana bread muffins are a delightful and tasty treat that combines the flavors of banana bread and sourdough with the convenience of individual-sized muffins. They are easy to make and perfect for breakfast, brunch, or as a snack. Adding sourdough adds a tangy twist to banana bread muffins
Little bit history of banana bread
Banana bread starts its journey due to two main events, one Great Depression, which began as a result of 1929 stock market crash and lasted throughout much of the 1930s, making every food precious. Households were unwilling to throw away anything — even a "rotten" banana.
Then second, Royal, and other baking powder/baking soda manufacturers began mass producing their products, making these chemical leavener widely available nationwide for the first time.
In the beginning banana bread recipes only consisted of bananas, sweetener, a chemical leavener, some fat, and flour. However, as the years progress more species, variation in the flours, fats and nuts showed up .
Thus, banana bread even got National Banana Bread Day (February 23)in its honor.
Personally, it is the first bake I learned and successfully finished for my family.
How to make these Sourdough Banana Bread Muffins?
You need the following ingredients to make the muffins.
- Flour: All-purpose flour. I tried with both bleached all-purpose flour and unbleached all-purpose flour, both turned out to be incredibly good.
- Sourdough starter/discard: I used 100% hydration starter which is not fed. You can use both the fed starter and the non-fed one like in this recipe.
- Baking powder: Contains an acid and a base and has a more neutral taste, which gives a more cake like tender crumbs.
- Baking soda: Act as leavener along with baking powder.
- Salt: Used for flavor.
- Eggs: Adds moisture and bind everything together.
- Sugar: Use granulated sugar to sweeten these muffins.
- Melted butter : Results in a more delicate and moister crumb in the muffin. You can substitute with vegetable oil.
- Milk: Adds plenty of moisture and lightens up the crumb.
- Mashed Banana : I used 2-3 mashed banana .
- Walnuts : I used toasted nuts.
- Vanilla extract : for flavor
- Spices like cinnamon and ginger.
- See recipe card for quantities.
First mix flour, salt, sugar, and baking powder and set it aside.
In another bowl add egg, oil, milk, vanilla extract, sourdough starter and mix well .
Then incorporate dry ingredients into wet ingredients.
Fold in banana and nuts.
Transfer to prepared muffin tin and bake.
Dry Ingredients, flour, baking powder, baking soda, salt
Wet ingredients, egg, melted butter, vanilla extract and milk
Add brown sugar
Mix wet ingredients into dry ingredients and then fold, banana and toasted walnuts.
Once batter is ready, transfer to prepared muffin tin.
Here are variations banana bread muffins:.
- Chocolate Chip Banana Bread Muffins: Add a cup of chocolate chips to your favorite banana bread muffin recipe for a delicious chocolaty twist.
- Blueberry Banana Bread Muffins: Gently mix in a cup of fresh or frozen blueberries into the batter to create a delightful combination of flavors.
- Streusel-Topped Banana Bread Muffins: Prepare a simple streusel topping by combining ¼ cup flour, ¼ cup brown sugar, 2 tablespoons softened butter, and a pinch of cinnamon. Sprinkle this mixture over the muffin batter before baking to create a crunchy, sweet topping.
- Cinnamon Swirl Banana Bread Muffins: Create a cinnamon swirl by combining ¼ cup sugar and 1 tablespoon cinnamon. Fill each muffin cup halfway with batter, sprinkle a spoonful of the cinnamon sugar mixture, and top with more batter. Swirl gently with a toothpick for a marbled effect.
- Peanut Butter Banana Bread Muffins: Add ½ cup of creamy peanut butter to the batter and blend well. For an extra touch, sprinkle crushed peanuts on top before baking.
- Coconut Banana Bread Muffins: Mix in ½ cup of shredded coconut into the batter for a tropical twist. You can also sprinkle some additional coconut on top before baking.
- Lemon Poppy Seed Banana Bread Muffins: Add the zest of one lemon and 2 tablespoons of poppy seeds to the batter for a refreshing and slightly tangy flavor.
- Pumpkin Banana Bread Muffins: Mix in ½ cup of canned pumpkin puree and a teaspoon of pumpkin spice into the batter to create a seasonal variation of banana bread muffins.
- Apple Cinnamon Banana Bread Muffins: Add 1 cup of diced apples and 1 teaspoon of cinnamon to the batter for a delightful combination of flavors.
- Feel free to experiment and combine different variations to create your own unique banana bread muffins!
Important tips to making sourdough banana bread muffins.
Making sourdough banana bread muffins can be a delightful twist on the classic recipe. Here are some important tips to keep in mind when making sourdough banana bread muffins:
- You can use both active as well as non-fed starters to make these sourdough banana bread muffins.
- Combine ingredients gently, fold in the dry ingredients and mashed bananas until just combined, ensuring there are no streaks of flour remaining.
- Use ripe bananas: Just like in regular banana bread muffins, ripe bananas with brown spots will provide the best flavor and sweetness. Mash them well before incorporating them into the batter.
- Let the batter rest: After combining the ingredients, allow the batter to rest for about 10-15 minutes before portioning it into muffin cups. This rest time helps the flour hydrate and can result in a more tender texture.
- Fill the muffin cups appropriately: Fill each muffin cup about ⅔ to ¾ full, leaving room for the batter to rise during baking.
- Monitor baking time: Sourdough banana bread muffins may require slightly longer baking times than regular muffins. Keep a close eye on them and check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they're ready.
Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for a couple of days or refrigerate them for longer shelf life.
Can I use any sourdough starter or discard to make this sourodugh banana bread muffins?
Yes you can any flour sourdough starter
Looking for other recipes with sourdough starter? Try these:
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Banana Bread Muffins
- 1 ½ cup 180g all-purpose flour
- ½ cup 100g sourdough starter /discard
- 1 teaspoon 3g baking powder
- 1 teaspoon 5g baking soda
- ¼ teaspoon 2g salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 5 tablespoon 75g unsalted butter, softened.
- ¾ cup 150g Brown sugar
- 1 large egg
- 1 cup 93g Walnuts ( toasted and crushed)
- 1 cup ripe bananas mashed (about 2-3 bananas)
- ¼ cup milk
- ½ teaspoon vanilla extract
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger. Set it aside.
- In a large bowl, add egg, melted butter, milk , sourdough starter, vanilla extract and mix well then add brown sugar mix until it is light and fluffy.
- Gradually add the dry ingredients to dry ingredients and then fold in mashed banana, mixing just until combined . Be careful not to overmix the batter.
- Then add toasted walnuts and combine once again.
- Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade banana bread muffins! You can store them in an airtight container at room temperature for a few days or freeze them for longer storage.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.